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The aim is to compare brewing techniques in school and industry.
Member rating: No Rating | Words: | Submitted: Mon Jun 19 2006
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Yeast/Brewing beer. Aim. The aim is to compare brewing techniques in school/industry. Introduction. Brewing. The brewing process begins with the malt being lightly crushed into a coarse powder called grist. The grist is transferred to a vessel called a mash tun where it is mixed or mashed with hot water. This dissolves the starch and allows the enzymes in the malt to convert the starch to sugars. The temperature and time of mashing are critical in determining the quality and characteristics of the final beer. When this process is complete, the mash is transferred to a vessel called a lauter tun where the sugary liquid or wort is separated from the grain residue. The wort from the lauter tun is transferred to a wort kettle where the wort is boiled and the hops are added. Hops are added at the start of the boil to provide bitterness and may also be added near the end...
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